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A good pastry cream is key to the success of your souffles.

Martha Stewart Living, December/January 1998


Credit: Dana Gallagher

Recipe Summary test

Makes about 1 cup


Ingredient Checklist


Instructions Checklist
  • Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside.

  • Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes.

  • Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled.

  • Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle.